Pork or Spam Guisantis

Ingrediments:
1 lb. Pork
(where ever you see the word pork, you can substitute for Spam) which when translated from Hawaiian it is Pork or Steak!
1/2 packet green peas
2 bay leaves
1/2 round onions - diced
1 small jar pimentos
1 small can tomato sauce

Directions:
Put pork in sauce pan 2 bay leaves and cook well but don't burn the pork
After cooking mostly, add tomato sauce.
Pre-cook the peas in micro wave for 5min
add the diced onions
add the pimentos last
Stir and serve over white rice

Deep Fried Zucchini

Get 2 kine - Here is #1
INGREDIMENTS
• 4 medium zucchini, about 2 pounds
• 3 eggs
• Salt
• Black pepper
• 1 cup all-purpose flour
• 3 cups bread fresh crumbs,
• Neutral oil, such as canola, for deep-frying
• ¼ cup chopped fresh parsley leaves for garnish
• 2 lemons, quartered, for serving (optional)


PREPARATION
1. Trim stem ends from zucchini and cut either crosswise into slices about 1/2-inch thick or into French-fry-like sticks. Heat the oven to 200. Beat eggs with salt and pepper in a shallow bowl or pie plate. Set up an assembly line of a plate of flour, the plate of eggs and a plate of bread crumbs. Have a baking sheet ready, and several rectangles of wax or parchment paper.
2. Coat a zucchini piece in the flour, dip in the egg and coat in the bread crumbs. You want a thin, even layer of each coating; shake off any excess. Put coated zucchini on baking sheet in a single layer, top with wax or parchment paper and repeat with remaining slices. Chill for at least 10 minutes or up to 3 hours.
3. Put a large heavy skillet or a deep broad saucepan over medium heat and pour in enough oil to come up the sides at least 1/2 inch. While the oil heats, line a plate with paper towels. The oil is ready when a pinch of flour sizzles immediately.
4. Put a few zucchini pieces in the oil without crowding. When the bottoms brown, after 2 to 3 minutes, turn and cook the other side for 2 to 3 minutes, adjusting heat to keep oil sputtering without smoking or burning zucchini. As each piece is done, put it on the paper towels to drain, turning to blot it on both sides if needed. Transfer to an ovenproof platter and keep warm in oven while you finish cooking. Add and heat up oil as necessary.
5. (Optional) Garnish with parsley and serve with lemon wedges.
6. I like to serve using Ranch Dressing dip instead of using #5 lemon wedges.





Here is #2
Ingredimiments
• 1 any kine size zucchini,
• Philadelphia cream cheese
• 3 eggs
• 1 cup all-purpose flour
• 3 cups bread fresh crumbs or panco
• Neutral oil, such as canola, for deep-frying
• either ranch dressing or a dressing of your choice for dipping

Directions
Cut zucchini in thin slices
lay criss-cross on a cutting board then add slice of cream cheese then fold over the remaining zucchini slices over the cheese, stick with a tooth pick then dip into the eggs, then dip into the flour, then dip into the bread crumbs or Panco, then into the deep fryer. Fry up for about 2 min until golden brown. Dip and eat.

At this point, you can substitute just about anything to make any flavor you choose. You still use the same basic formula, only add the bacon, shrimp or whatever stuffings you like. Here are a couple ideas.

Chicken Alfredo aka Creamy penne pasta

Ingrediments
•1 box (1 lb) penne pasta
•3 TB butter
•2 tsp. minced garlic
•3 TB flour
•1 cup chicken broth
•1 cup milk
•2 tsp dried parsley
•½ cup grated parmesan cheese
•salt and pepper to taste
• or you can get the Alfredo sauce in a jar, pretty much the same effect.



Instructions
1.Cook pasta according to packaged directions.
2.Melt butter in a medium sauce pan, add garlic.
3.Cook for 1 minute over medium heat
4.Add flour and cook for an additional minute, stirring constantly.
5.Add milk and broth, stirring constantly. Cook until sauce boils and thickens.
6.Add parsley and parmesan cheese. Add desired salt and pepper. Continue stirring until cheese has melted. Serve immediately.
7.Pour sauce over pasta and serve.

Skillet Potatoes & Baked potatoes

Ingrediments for Skillet Potatoes:
2 large russet potatoes, cut into 1" cubes...
14 oz. smoked sausage, thinly sliced
1 small onion, chopped
1/2 c. chopped bell pepper (red or green)
1 clove garlic, minced
1/4 c. chicken stock
1 1/2 tsp. paprika
1/4 tsp. each salt and pepper
1/4 tsp. dried parsley
2 tbsps. veg. oil

Directions:
In a large skillet heat oil...add in the smoked sausage and cook, turning often till browned on edges. Remove meat from skillet and add in the potatoes and cook over med. high heat till they begin to brown and become tender. Add in the onions, pepper and garlic cooking for about 5 minutes then add in the chicken stock and cover. Cook for about 5-6 minutes, stirring occasionally. Remove cover and check potatoes for doneness. Add the spices, stir and add in the smoked sausage.

Then Bakes potatoes

INGREDIMENTS
•4 potatoes
•4 tbs butter
•4 tbs olive oil
•A few chives
•Rosemary
•1 or 2 cloves of garlic
•Salt and pepper
•

DIRECTIONS
1.Preheat the oven to 350F or 180C.
2.Wash and dry potatoes, trim off any eyes or unsightly bits. Leave skins on.
3.Trim a thin bit off the bottom of each potato, enabling them to sit flat without rolling.
4.Place on a cutting board two chopsticks, one on each side of the potato to avoid cutting right through.
5.Cut slits through each potato until you hit the chopstick. Cut approx 1/4 inch.
6.In a saucepan, add the olive oil.
7.Add the whole garlic, crushed and peeled.
8.Add the rosemary to the oil and heat up oil to sweat the ingredients a little.
9.Open up the potato slits and pour some of the infused oil or brush it on generously.
10.Season with salt and pepper.
11.Place in oven for 60-70 minutes (edges should be crispy).
12.Melt the butter in the same saucepan with garlic and rosemary.
13. Remove the potatoes from the oven and brush generously with the melted butter.
14.Chop the chives and garnish just before serving.